Physical-chemical parameters. fatty acid profile and sensorial characteristics of experimental Palmero cheese from 2 equivalent groups of 20 Palmero goats fed 2 diets with different long fibre to concentrate ratio (65/35) or (35/65) with leguminous autochthonous forages (tagasaste and tedera) (DF) or wheat straw (DC) respectively as long fibre part of the ration were compared. A great... https://www.parisnaturalfoodes.shop/product-category/adv-peptides-collagen-moisturizer/